Liu Mang took a tomato, twisted the faucet to clean it, then used a knife to cut a cross on the top of the tomato, threw it into the soup pot with water on the stove, and blanched it.

"Do you use tomato sauce?" Lin Xiao felt that Liu Mang's choice was very correct, the umami of fish and shrimp meat could not be taken away by other ingredients, and a lighter sauce could complement each other.

After the tomatoes are blanched, Liu Mang scoops them up with a colander and rinses them to cool, then peels off the skin from the top.

Gordon Ramsay stood next to Liu Mang, and when he saw Liu Mang using tomatoes to make sauce, he stared closely, for fear that he had missed something.

In Western cooking, tomatoes are probably the most common vegetable. But because it's common, it's hard to come up with new ideas. Gordon was curious about how the Chinese chef could make it.

Liu Mang chopped the peeled tomatoes with a knife, cut a little minced garlic, and then took a soup pot and put it on the stove.

"Mr. Gordon, what kind of butter is this?" asked Liu Mang, leaning over to a jar on the board.

"What butter do you want? animal or plant?"

There are two types of butter in Western cooking, one is vegetable butter and the other is pure natural butter extracted from cow's milk.

"Animal butter is best, but this jar doesn't seem to be. Liu Mang sniffed and replied.

Gordon was surprised that Liu Mang could tell the difference in butter just by smelling it, but he still took out a can of animal butter from the cupboard, opened it and brought it to the table.

"Well, that's fine. Liu Mang sniffed it again and nodded with satisfaction.

Although the aroma of the two butters smells no different, there is no small difference in taste. This is the same as in Chinese food, where dishes are stir-fried with lard and vegetable oil.

Heat the pot, Liu Mang scoops in a large lump of butter, and after hot baking, the butter melts at the bottom of the pot, overflowing with a unique milky aroma.

"Mr. Liu Mang, I still have boiled beef sauce here, you can also use it. ”

Seeing Liu Mang stir-fry the tomatoes in butter and prepare to add fresh chicken soup to the pot, Gordon couldn't help but remind him loudly.

In Western cuisine, few chefs only use tomatoes alone to stir-fry with Italian sauces, and usually add minced beef and chicken, otherwise the texture will be thin and not thick enough.

"Thanks, Mr. Gordon, I don't need it. Liu Mang replied with a smile.

"Okay. ”

The tomatoes added to the chicken broth made a gurgling sound in the pot, and Liu Mang took another pot and poured water on it, ready to put in the noodles later.

"Mr. Gordon, is this all the spices in the kitchen?" asked Liu Mang, picking up a small glass bottle from a tray on the stovetop, unscrewing it and sniffing it.

"What spices do you need? My kitchen has spices from all over the world, you name it. ”

"All I need is a little rosemary and arigenu. ”

Rosemary and arigenu are commonly used spices in Western cuisine. During this time, Liu Mang also learned to use them, and he found that these spices were more elegant than the common ingredients in China.

However, most Western-style spices are mostly fresh flowers and plants, which are simply baked, unlike fennel and cinnamon, which can withstand a long time of stewing, and are more suitable for the final fragrance when they are put on a plate.

When the tomatoes in the pot are boiled and the soup begins to thicken and shrink, Liu Mang twists the heat down. Grab the noodles and put them in another pot with boiling water.

While cooking the noodles, add cold water while boiling to prevent the pot from bursting. After three boiling and three cold, the color of the noodles turned pure white, Liu Mang immediately scooped it up with a colander spoon, gently shook off the water, poured it into the wok where the tomato sauce was boiled and began to stir-fry.

"Can pasta made with such a simple sauce be delicious?" questioned one of the chefs.

"If you were a rabbit, you wouldn't say that. One of the chefs next to him laughed.

"Boom!" stir-fried a few times, and waited until the tomato sauce in the pot evenly wrapped the noodles in the pot, Liu Mang twisted open a bottle of brandy and poured it into the pot.

The degree of brandy is very high, and when it is hot, the flame immediately steames, and the intoxicating aroma of wine instantly spreads.

In addition to the aroma of wine, there is also the milky aroma of butter and the sweet and sour taste of tomatoes.

"Okay!" Liu Mang moved the wok to the stove, and Lin Xiao immediately sent a plate.

"This color is so beautiful!" When Liu Mang put the fried pasta on his plate, many of the chefs who gathered around let out an exclamation.

The pasta on the plate is not the usual white at all, but a very strong red, like a fire burning.

"Master Liu Mang's skills have improved again!" He Donglin sighed.

Western-style chefs don't know what to do, but He knows that this can only be achieved if the tomato sauce is perfectly stained on the surface of the noodles after a very vigorous stir-frying.

"Chef Gordon, please try this fried mein of mine. Liu Mang made a gesture of please.

"Okay. Seeing this fried mein, Gordon's face was a little solemn, he took the fork handed by David, twisted it in the plate, and put it into his mouth.

"Chef, how does it taste?" After waiting for a while, seeing that Gordon had finished tasting the noodles, but was reluctant to speak for a long time, David on the side couldn't help but ask.

"This is the best pasta I've ever had. After a long silence, Gordon said this.

"Huh?" David and the other cooks were taken aback.

I've been working with this hellish chef for a long time, and everyone knows his personality very well. How delicious is it to be able to get Gordon to say the best dish himself?

"Chef, can I try it too?" David picked up a fork.

"Taste it. ”

As soon as the noodles were eaten, David's face changed. Because the noodles fried by Liu Mang are not the taste he imagined at all.

With one bite, the noodles bounce between your teeth. It is more elastic than regular pasta. I don't know how this Chinese did it, this tomato sauce is not added to meat, but it gives people a very thick feeling, sweet and sour, very moderate.

When you chew again, the flavor of the filling spreads in your mouth, and the umami of fish and shrimp swells in layers, and as you chew it intensifies, it becomes thicker and thicker, gradually overshadowing the flavor of the ketchup, and a large amount of saliva is secreted at the base of your tongue, resulting in a feeling of extreme deliciousness.

If Liu Mang was now made with top-quality ingredients, such as caviar and black truffles, David might not be so surprised. But now it is clear that very ordinary ingredients are used to make such amazing dishes, and it is no wonder that Gordon is convinced.